INGREDIENTS
1/2 lb
Chicken breast (cubed)
1/2 cup
Carrots (sliced)
1/4 cup
Celery (sliced)
1/2 cup
Frozen Peas
Salt
1 1/2 tbsp
Butter
1/4 cup
Onion (minced)
2 tsp
Almond flour
2 tsp
Coconut flour
1 cup
+ 1 1/2 Tbsp Chicken broth (divided)
1/4 tsp
Celery seed
1/2 tbsp
Olive oil
1
Large Yukon Gold Potato (about 250g)
1/4 cup
Non-fat Plain Greek yogurt
pepper
Chopped parsley (for garnish)